Noodles and Vegetables in Broth

  • 8 ounces wide egg noodles
  • 6 cups chicken stock
  • 2 cups cubed cooked chicken turkey, pork or ham
  • 1 carrot, pared and cut in thin diagonal slices
  • 1 large rib celery, cut in thin diagonal slices
  • 2 green onions, halved lengthwise and cut in 1 inch pieces
  • ½ cup thinly sliced bok choy (Chinese cabbage)
  • 2 tablespoons soy sauce
  • Salt and freshly ground white pepper to taste
  1. Cook noodles according to package directions drain; rinse under cold running water to stop cooking; set aside;
  2. Heat chicken stock in uncovered wok at 225°.
  3. Add next 6 ingredients; season to taste with salt and pepper.
  4. Simmer 5 to 10 minutes to just barely cook vegetable.
  5. Divide noodles among 6 soup bowls; ladle in soup. Serve immediately.
    Makes 6 servings.